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Tomato and red pepper salad in a white bowl, made with chopped tomatoes, red bell pepper, mozzarella cubes, and sliced green onion. Bright fresh salad close-up on a light wood surface, with juicy red pieces and green onion scattered throughout.

Tomato and Red Pepper Salad with Mozzarella and Green Onion

Nesting Lane
Tomato and Red Pepper Salad with Mozzarella and Green Onion is a fresh, no-cook salad with a tangy olive oil and lemon dressing. Ready in 20 minutes.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 4

Equipment

Cutting Board
Chef's Knife
Large Mixing Bowl
Small Bowl or Jar with Lid
Whisk

Ingredients
 

  • 2 medium tomatoes seeded and diced
  • 2 medium red bell peppers seeded and diced
  • 4 green onions thinly sliced
  • 4 ounces part-skim mozzarella cheese cut in small cubes

For the dressing:

Instructions
 

  • In a large mixing bowl, add the diced tomatoes, diced red bell peppers, sliced green onions, and mozzarella cubes.
  • Using a rubber spatula or large spoon, gently fold the mozzarella into the vegetables until evenly distributed.
  • In a small bowl or jar with a lid, combine the olive oil, red wine vinegar, lemon juice, salt, black pepper, and garlic powder.
  • Using a wire whisk (or the jar lid), mix or shake until the dressing is smooth and slightly thickened.
  • Pour the dressing over the salad.
  • Toss gently until all ingredients are evenly coated and glossy.
  • Transfer the salad to a serving plate or shallow bowl, mounding it in the center.
  • Serve immediately, or place in the refrigerator for up to 30 minutes before serving.

Notes

7 WW Smart Points

Tips and Tricks

Seed the tomatoes. Removing the seeds from the tomatoes before dicing keeps the salad from becoming watery. Use a small spoon to scoop them out over the sink.
Cut everything the same size. Try to dice the tomatoes and bell pepper into similar-sized pieces. It makes the salad easier to eat and helps the dressing coat everything evenly.
Dress it just before serving. If you are making this ahead, keep the dressing separate and toss right before serving. This keeps the vegetables crisp and prevents the salad from sitting in excess liquid.
Chill before serving. If you have 20 to 30 minutes, pop the dressed salad in the refrigerator before serving. The flavors come through more clearly when it is cold.
Taste the dressing before adding it. Give the dressing a quick taste and adjust the salt, pepper, or lemon juice to your preference before pouring it over the salad.

Storing 

Refrigerator: Store leftover salad in an airtight container in the refrigerator for up to 2 days. The vegetables will soften slightly over time, but the flavor will still be good.
Make-Ahead: You can prep the vegetables and dressing separately up to a day in advance. Store them in separate containers and toss together right before serving.

Nutrition

Calories: 198kcalCarbohydrates: 8gProtein: 8gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 18mgSodium: 184mgPotassium: 336mgFiber: 2gSugar: 5gVitamin A: 2631IUVitamin C: 88mgCalcium: 241mgIron: 1mg
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